| 13 | 20 | 345 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 3 cup | Baby spinach |
| 1/2 tsp, ground | Basil, dried |
| 1 leaf | Bay leaf |
| 1 dash | Black pepper |
| 4 cup | Vegetable stock/broth, low sodium |
| 1 can(s) (13oz) | Diced tomatoes, canned (undrained) |
| 1 tbsp | Water |
| 3 clove(s) | Garlic |
| 1 dash | Kosher salt |
| 1/2 tsp | Oregano, dried |
| 341 gm | Green Lentil Rotini (or other pasta alternative) |
| 1 medium | Yellow onion (diced) |
| 1 tbsp | Parmesan cheese, vegan |
Heat 1 tablespoon water in large stockpot over medium heat. Add onion and garlic. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Whisk in broth, tomatoes, pasta, basil, oregano, bay leaf, 1 cup water. Season with salt and pepper to taste
Bring to a boil; reduce heat and simmer until pasta is cooked through, about 5-6 minutes.
Stir in spinach until it begins to wilt, about 2 minutes.
Serve immediately.
Enjoy!
| Vegetables | 1.8 |
